Explaining how bitterness works as a taste sense, how it appears in beer, and how we perceive it is one of my favorite sensory exercises to do. People come away with new knowledge not only about bitterness, but also about their palates and how they perceive bitterness. This is a super easy exercise to set up that also scales fabulously for large groups, so it is low-effort, high-reward for you as the organizer and for the participants.

Okay, technically, this is a brewing technique and not a sensory technique. However, it is also an effective method for preparing malt steeps from dark grains, especially for a large group.

The cold water extraction technique was developed in the early 2000s by Mary Anne Gruber during her time as the Director of Technical Services for Briess Malting Company.

The jelly bean test is a quick and simple sensory exercise designed to demonstrate the difference between orthonasal and retronasal olfaction. Understanding how orthonasal and retronasal olfaction are different is a foundational key to becoming a better beer taster.

Using random 3-digit numbers for your beer sensory panels or beer tasting exam practice means that you’re not unconsciously biasing yourself or others. Random 3-digit codes allow for impartial evaluation.

Cups are a necessary part of almost every sensory exercise. However, you can’t just grab any cup from the store, taproom, or cabinet. Selecting the proper cups for your sensory exercises is an often neglected element that can have a huge impact on sensory.

The hot steep method for the sensory evaluation of malt and other grains is the best way to learn more about how malt contributes to the finished beer.